Mao Shuwang uses duck blood as the main ingredient, and the cooking technique is based on cooking dishes. The flavor is spicy and hot. It originated in Chongqing and is popular in Chongqing and southwest China. It is a famous traditional dish. It is now cooked and served with chopped maw as the main ingredient, hence the name.

Mao Xuewang is a famous specialty of Chongqing and one of the founders of Chongqing Jianghu cuisine. It has been included in the "Chongqing Culinary Standards System" by the National Standards Committee. Like hair and blood. Traditional Sichuan cuisine thatched blood is one of the originators of the lake of Sichuan River, the earliest duck blood knife cut into small slices, shutters cut into brine, cooked pork belly made of tripe balls, half a slice of sausage, tripe crumbles, half chopped garlic, ginger, shanks good eel cut into small sections belong to the spicy flavor, duck blood as the main raw material, to cook the main. Its soup red and bright, spicy and fragrant, thick and thick, is a classic meal.

Duck blood (white duck) (500 grams) bean sprouts (150 grams) Accessories: eel (100 grams), water law Mao Mao (100 grams), pork (fat and lean) (100 grams), ham hock (150 grams), water law squid (50 grams), yellow cauliflower (50 grams), fungus (water law) (50 grams), lettuce (100 grams). Seasoning: green onion (50g), salt (3g), pepper (red, sharp, dry) (15g), pepper (5g), cooking wine (10g), monosodium glutamate (10g), vegetable oil (50g). Top Hairy Blood King is improved by adding sea cucumber, maw, eel meat, yellow throat slices and luncheon meat slices. Spices: pepper, marijuana pepper, etc. Thank you. Sharing is here, like me, please follow me. If you have any ideas, you can tell us in the comments below.